Italian Sausage & Broccolini Stuffed Spaghetti Squash


So today I am sharing a lightened up “pasta” dish with spicy Italian sausage, healthy crisp broccolini all brought together with the perfect pasta alternative - Spaghetti Squash!

Have you guys jumped on the spaghetti squash bandwagon yet? If not you are seriously missing out. It gives you all the pasta feels without all the carbs + it's the perfect vessel to stuff full of all sorts of delicious things. Think carb-free lasagna……soooo good!

So if you have never cooked spaghetti squash you are in luck because it’s super easy. Honestly, the most challenging part is trying to cut that sucker in half. Which, by the way, be careful, it can actually be quite difficult. But, once you get that done you’re smooth sailing. Just drizzle with a little oil, season, and let the oven do the rest of the work. Once it’s tender you know your good to go and all you need to do is let it cool before using a fork to remove your spaghetti strands.

So this recipe has you mixing the squash with the sausage then putting it back inside the skin, but, if you want to skip that step you can always just scoop it on top and let everyone mix it together themselves.

So next time you want comfort food without all the guilt this meal is for you! It’s all the flavour without any unnecessary calories!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4


4 medium spaghetti squash

olive oil

salt + pepper

1 lb hot Italian sausage

1 bunch broccolini (approx. 4 cups)

3 cloves of garlic

1/4 tsp red pepper flakes

1/2 cup parmesan

2 cups mozzarella


Preheat oven to 400. Carefully cut each squash in half then scoop out the seeds. Drizzle the inside of each one with a small amount of olive oil then season with salt + pepper. Place cut side down on a baking sheet and roast for 30-40 minutes or until tender. Remove from the oven - flip over so the cut side is up and allow to cool.

While the squash is cooling add hot Italian sausage into a large frying pan and cook for 8-10 minutes, breaking into small pieces. Once fully cooked through add in garlic and red pepper flakes and cook another 1 minute. To the pan add in broccolini that has been chopped into 1/2 inch pieces and cook another 5 minutes or until the broccolini is tender.

Scoop out the spaghetti squash and toss with the sausage and broccolini. Sprinkle the parmesan and season with salt + pepper.

Add the mixture back into the spaghetti squash and top with mozzarella. Broil for 3-5 minutes or until the top is golden and bubbly. Serve immediately.


Cauliflower Rice Mexican Bake

This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.


Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!

I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.

One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?

This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.

So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.

So I hope you love this as much as we do at my house!


prep time 25 minutes

cook time 35 minutes

total time 1 hour

servings 4


1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp cumin

1 3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 chicken breasts (approx. 1.5 lbs)

1 red pepper

1/2 white onion

1 head of cauliflower

1/2 jalapeno finely chopped

1 cup chicken stock

1 can black beans drained

1.5 cups frozen corn kernels

olive oil

3/4 cup cheddar cheese

cilantro, lime & avocado to garnish


Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.

Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.

In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.

Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.